because breakfast.

August 8, 2015October 4, 2015

Pop Overs!

There is not one single thing on this earth like a pop over. Light, fluffy, egg-y, buttery and super duper versatile. They are really stinking delicious all by their dang selves, but you can also pair them with just about anything.

The first one I ever had was at my brother’s wedding. He and his wife were married on the side of a mountain overlooking the water in Acadia National Park. It was a beautiful. They did a morning ceremony and we had an early lunch and then went for a hike. It was a perfect day. We had lunch at an adorable place where we sat outside. The whole meal was delicious, but this pop over was the best item on everyone’s plate. It’s now been over ten years and I honestly can’t remember the meal itself, but that pop over… I do remember that.

My mom and I tried this recipe a while back wondering if they’d be anything like what we had remembered. They are pretty spot on. This one is a Cooking Light recipe too! Who would have thought!?

It’s best to use a pop over pan. You can find one here: Pop Over Pan! You can also use a muffin pan, just note that the cook time will be a few minutes less since the cups are smaller.

Ingredients n’ thangs:

1 Cup Flour

1/2 Teaspoon Salt

1 Cup 1% Low-Fat Milk

2 Large Eggs

1 Tablespoon Melted Butter

Cooking spray or oil to line the popover pan.

Preheat the oven to 375 degrees.

Measure out flour and salt, and combine. In a separate bowl, combine milk and eggs. Whisk until blended well. Let stand for 30 minutes so that it comes down to room temperature.

Gradually add the flour mixture to the milk and eggs whisking well and then stir in butter.

Place your muffin or popover pan into 375 degree oven for 5 minutes to heat up. Carefully remove from the oven. Spray cooking spray into the cups and then divide batter evenly. (This recipe makes about 9 in a popover pan).

Bake for about 40 minutes or until golden brown. Try not to open the oven while they are cooking or they’ll deflate!

Remove from oven and serve immediately. As I mentioned above these are SO versatile. I’ve served them with dinner, as a dessert and also filled with lots of different ingredients.